1/3 teaspoon red chilli powder or black pepper powder (optional)
PREPARATION
To boil the potatoes, pierce them with a knife once or twice if they are very big, place them into a deep vessel or saucepan and pour normal temp water so that the water is an inch above the potatoes.
Add a pinch of salt to the water. Cover the saucepan and bring to a boil, then lower the heat to medium.
After 25 minutes test if the potatoes are done. A sharp knife should easily go through the potato. That should not be overcooked, some bindings should be there. Drain and set aside.
METHOD
Heat a medium-sized pot on medium heat.
Add ghee to it
When it melts, add cumin seeds and mustard seeds and allow them to splutter.
Add the remaining spices to it.
Add the cooked potatoes to the pot and mix well
Break and smash them apart when you mix. But don't overdo it.
Add water to the pot. Raise the flame to high to bring curry to a boil, then reduce the heat to the medium flame and simmer for 5 minutes.
You can add more water to adjust the curry to your desired consistency.
Garnish with cilantro and serve as a soup or as a side dish with roti or naan.
